Ramen Shrimp Pouch
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
4 pouches
- Serves:
- 4
ingredients
- 2 (3 ounce) packages ramen noodles
- 1⁄2 cup dried mushroom, chopped
- 20 large raw shrimp, peeled and deveined
- 1⁄2 cup onion, finely chopped
- 1⁄2 cup scallion, sliced
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon kosher salt
- 1 quart vegetable broth
- 1⁄2 cup mirin
- 1⁄4 cup soy sauce
- 4 teaspoons sesame oil
- 4 (18 inch) squares aluminum foil
directions
- Preheat oven to 400 degrees F.
- Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid.
- In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving small opening to allow steam to escape. Place on cookie sheet and bake in oven 15 minutes. Serve immediately.
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RECIPE SUBMITTED BY
I am a college student studying History at a University here in Portland. I live with my fiance and our adorable Rottweiler, Minnie.
My oldest favorite cookbook is my moms ragged old copy of The Joy of Cooking; For its amusing illustrations and thoroughness.
I especially like Mark Bittman's new revised How to Cook Everything as it is much less intimidating and more practical than Joy of Cooking. My very favorite cookbook of all is Pie by Ken Haedrich.
While I adore baking, cooking is still a bit difficult for me. I have the worse time getting several dishes on the table at once while still hot.
I'm known for my baked goods like brownies cakes and pies, and for my fantastic burritos which I have never written down a recipe for.